Salsas are not only made from tomatoes but often from fruits as well. Any combination of firm ripe fruits can be used. How about mango, cucumber, or even firm banana? I love this recipe as a topper for grilled pork; meaty fish like sea bass, halibut, or tuna; and of course, with chicken done almost any way.
Combine the Melon, pineapple, chiles, and onion in a bowl. In a separate bowl, whisk the olive oil, garlic, vinegar, lemon juice, and honey together. Taste the oil mixture and adjust the seasoning with salt, pepper, or additional drops of vinegar, lemon juice, and honey, if needed. Just before serving, drizzle the oil mixture over the fruit and gently toss with the cilantro. Can be made ahead and stored covered in the refrigerator for up to 3 days.
For additional flavor, lightly oil and grill or broil the pineapple (round slices are easiest), chile, and onion before chopping them up.
© 2004 John Ash. All rights reserved.